Serve baklava for dessert. It's very popular among Muslims. Since you're considering the addition of a Jewish dish as a "sacrilegious" gesture, perhaps mixing up religions further would better serve your purpose. Beside, it tastes really good!

Only, all those religions are from the Abrahamic tradition, so perhaps you should put in some Buddhist or Hindu dishes. They taste pretty good, too, although your traditionalists would probably blanch at their inclusion.

_________________"The wealthy and powerful always remind us that cream rises to the top.What they fail to acknowledge is that pond scum also rises to the top.And there is a lot more pond scum in the world than there is cream.If you become rich and powerful, I hope that you will be cream rather than pond scum." --YTMN

The FutureUnreels will also lose all its images on the same day. But just think about how many images Jedi has on Photobucket, and the other posters here.

Sun Dec 11, 2011 7:44 am

DJ Rkod

Re: This Is The Cooking Thread.

Gort wrote:

Will that boiled corn still be on the cob? Can you even get that in December?

Nah, dear ol' dad hasn't been able to bite into things like that for many years, so we always go off the cob, generally frozen this time of year. It's not optimal but it usually goes over just fine, adds some more color to the table, and ultimately it's just a side dish so if it's not the most stupendous thing in the world, well.

Great suggestions all around! I am looking into some rutabaga-ish gratins and baklava sounds like a great addition since I'm already grabbing phyllo dough for the strudel.

_________________we sing to ourselves in our cars, music is our sanctuary. anywhere you put it it's ours, our living voice, our living testament

1. Heat the oil in a wok or deep frying pan. Using scissors, snip the sausages into quarters straight into the pan. Throw in the onion, and fry for a minute or two, stirring every now and then to brown everything. Spoon in the mustard and sugar, tip in the tomatoes and cook for a few minutes more, stirring occasionally, until the tomatoes are just beginning to split and the mixture is coated in the sweet mustard glaze.2. Meanwhile, separate the lettuces into leaves, peel, stone and slice the avocado and halve and slice the cucumber. Mix them together and pile onto a platter. Spoon the hot sausage mixture on top. Add the vinegar and 1 tbsp water to the pan and stir it over the heat to dislodge all those tasty flavourings from the pan. Spoon the pan juices over the salad and serve with crusty bread.

You know, I don't think I have ever had a soup at a restaurant or a home that tasted any better than a soup from a can. This could just be because I haven't been to very good restaurants (though in working on a cooking show I have been to quite a few of the local five stars, so I'm not so sure about that), or it could just be that I have unsophisticated tastes. But it got me wondering if any of you know of some really amazing soup recipes that'll knock my socks off if I can make it without goofing up.

The easiest soup recipe in the world is also my favorite:chicken brothgarlicwhite beans (canned is easiest so you can just throw them in the broth to heat)saltpepperpesto& OBVIOUSLY parmesan cheese to sprinkle over the top

Amount the ingredients according to your taste. So hearty & omguh so delicious. You really just throw it all in a pot until it's hot.

Cream together butter and sugar until light and fluffy,about 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Using an ice cream scoop or spoon , fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Stuff I am going to make tonight, steak with a spicy mustard, garlic, and rosemary rub. A beet, sweet potato and onion hash, a simple salad with iceberg lettuce, grape tomatoes, chives, feta cheese and homemade dressing. And some pita bread, but evil don't do dough, so i will be buying that.

Mon Feb 13, 2012 2:56 am

Insipid Commentary

Re: This Is The Cooking Thread.

ribbon wrote:

I'd like to try quinoa, but no idea where to start recipe-wise. Suggestions?

You can use quinoa any place you'd normally use rice. The ratio is the same - 1 part quinoa to 2 parts water.

You can even do my super easy pilaf with it. I'm taking this recipe just out of my head and I usually just eyeball most of this so warning it may not be perfect but I'll give it my best shot.

Heat the oil in a medium frying pan on medium high. Saute the veggies till just soft. Add the quinoa stirring continually until it starts to get a toasty smell. Add the chicken stock, spices and parsley, stir together. When the stock starts to bubble turn heat down to simmer and cover. Cook for 15 minutes or so (until the quinoa is soft) stirring one or twice. Remove from heat and let sit for about 5 min or so.

Panko, parsley, and garlic breaded chicken breasts pounded flat and with goat cheese, brie, chorizo salami and prosciutto rolled up inside. So like a riff on chicken cordon bleu, but it will look like super pretty pin wheels when plated and sliced in half.

A whole berry cranberry sauce with a cabernet sauvignon and chicken stock reduction, which had whole peppercorns steeped in it.

A 'hash' or roasted finely cubed beets and thinly sliced yellow onion, tossed just in extra virgin olive oil, kosher salt and fresh cracked black pepper prior to roasting. I was intending to bring some sweet potato into play as well but I totally spaced on picking on up at the grocery store earlier today. Such is life.

I am currently making what might turn out to be the best pot of jambalaya I've ever made. It's a pretty regular recipe of mine, and now I've honed it down to a science. Shall update once consumed.

_________________Ma`crol´o`gyn. 1. Long and tedious talk without much substance; superfluity of words.

Wed May 30, 2012 11:26 am

Mean Old Bastard Ed

Re: This Is The Cooking Thread.

I discovered last weekend that I can not only poach an egg, but also use one to make a pretty decent eggs benedict. Which to me is like a tiny little glowing bright spot in a life of failure.

Wed May 30, 2012 11:59 am

Evil Prevails

Re: This Is The Cooking Thread.

Sex plate:

Wed May 30, 2012 2:08 pm

Evil Prevails

Re: This Is The Cooking Thread.

Goddamn, that shit is blurry. Oh well, good at cooking, terrible at photography.

Wed May 30, 2012 2:09 pm

Macrology

Re: This Is The Cooking Thread.

I would eat that, blurry or not.

The jambalaya, by the way, was fantastic. Definitely the best I've ever made, both by my estimation and by unanimous consensus of the five other people who partook. If any of y'all come to New Orleans I'll rustle ya up some.

_________________Ma`crol´o`gyn. 1. Long and tedious talk without much substance; superfluity of words.

Wed May 30, 2012 3:27 pm

Philosophe rouge

Re: This Is The Cooking Thread.

blurry just means you're being "arty"

_________________Everything around me is evaporating. My whole life, my memories, my imagination and its contents, my personality - it's all evaporating. I continuously feel that I was someone else, that I felt something else, that I thought something else. What I'm attending here is a show with another set. And the show I'm attending is myself. Fernando Pessoa

Today at work I was excitedly thinking about recipes and riffs I wanted to try out tonight, then instead I broke year old hard taco shells into bite sized pieces and used them to scrape salsa out of a mixing bowl.

Wed Aug 15, 2012 8:40 am

Andrew Ryan

Re: This Is The Cooking Thread.

I've been dining out way to much since I've moved, but went to this place (Round Premium Burger) the other day ( a friend recommended it), and its up there with the best burgers in the city (but not quite on Umami or Stout's level). They let you customize everything and make pretzel bread buns they coat with a little butter. It has a light sweetness to it. Their sweet potato fries are outrageously good, and taste a bit like Balathazar's from New York since they use peanut oil. All of their sauces are made in house, and the chipotle ketchup is my favorite. The ranch has a nice kick to it.

This burger has some buffalo sauce (that was thickened probably with a little cream), applewood smoked bacon, breaded and fried jalepenos, and a little onion. Burger, fries and a drink is about 12 bucks.

Wed Dec 05, 2012 12:29 pm

Evil Prevails

Re: This Is The Cooking Thread.

Where the fuck is the cheese?

Wed Dec 05, 2012 12:31 pm

Andrew Ryan

Re: This Is The Cooking Thread.

Ah, forgot to mention that. There is gorgonzola dolce on the bottom of the bun.

Wed Dec 05, 2012 12:38 pm

Evil Prevails

Re: This Is The Cooking Thread.

Awesome. That is a damn fine looking burger, and thickening buffalo sauce with cream and the deep fired jalapenos, that is something I could see working in to my own creative kitchen endeavors later.

Wed Dec 05, 2012 12:48 pm

Das

Re: This Is The Cooking Thread.

Andrew Ryan wrote:

Ah, forgot to mention that. There is gorgonzola dolce on the bottom of the bun.

That's fucking smart, is what that is.

Is the meat 80/20, because it looks that way.

Wed Dec 05, 2012 12:49 pm

Andrew Ryan

Re: This Is The Cooking Thread.

I didn't mean on the bottom of the bun, I meant the bottom bun.

The place is catered towards taste not health, so 80/20 is a pretty good guess. I'd have to think thats right.

Wed Dec 05, 2012 1:40 pm

The Bad Guy

Re: This Is The Cooking Thread.

I've been dining out more frequently at this Chinese restaurant near me called Han Dynasty which features some more authentic style Chinese food. Everything they serve there is very tasty, but I took a real liking to this Crispy Rice Style dish with chicken. You can also get it with Shrimp, Pork, Beef, or Rabbit.

So my roommate bought a Vitamix. I think this is going to change my cooking life. What miracle of a machine. I threw in butternut squash (deseeded and sliced), almond milk, some onion, cumin and pepper, let it blend for a few minutes, and I had piping hot butternut squash soup. The speed of the blades work so fast that it actually can make soup in 3-4 minutes.

Heat the oven to 160C/fan 140C/gas 3. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and ½ tsp salt.

Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1½ hours or even up to 2 days.

Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool.

_________________Everything around me is evaporating. My whole life, my memories, my imagination and its contents, my personality - it's all evaporating. I continuously feel that I was someone else, that I felt something else, that I thought something else. What I'm attending here is a show with another set. And the show I'm attending is myself. Fernando Pessoa

Live. Laugh. Love. - Freddy Krueger

Thu Jan 10, 2013 12:19 pm

The Butcher

Re: This Is The Cooking Thread.

Philosophe rouge wrote:

mayo on pizza, too good but death

You're a mad scientist!

_________________It's a Barnum and Bailey world, just as phony as it can be,But it wouldn't be make-believe if you believed in me.-"It's Only a Paper Moon"

Who is online

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot post attachments in this forum